Homemade tempeh in my lunchbox
Wow! My first batch of homemade tempeh is currently cooling and I just couldn’t wait to try it so cooked half a block in a simple miso, ginger and chicken stock gravy. I am really delighted by how it has turned out. The aspergillus mould looks beautiful and the tempeh does indeed angel earthy and of babies, just as Mr Katz tells.
I was supposed to leave it fermenting until patches of black and brown appeared but I couldn’t wait so it looks rather like shop bought and it tastes far better. If you have the inclination please give it a go!